The gourmet vegetarian

Inspired by the uprising of amazing vegetarian restaurants such as Terre À Terre and a belief that meat is not an endless commodity I would like to introduce a vegetarian meal that will inspire you to the endless possibilities with the wonderful array of vegetables available to us.

We will prepare dishes such as buttermilk soaked halloumi in tempura batter with lemon relish, minted peas, quails eggs and tartare sauce & butternut and pernod terrine with green olive and tarragon hash, and to finish strawberry soup with pimms gazpacho, elderflower fritters.